Leave a Review

Reviews

users rating

4/4

This is a delicious recipe! 2016 will be the 8th consecutive Thanksgiving
that I will serve this yummy dish. I have always used a Twany vs. Ruby port because it is what I have on hand. If a brighter red color is important to you then stick to the Ruby but I don't mind the brownish tent and we love the rich nutty flavor of the Twany with the figs and cranberries. I always double this recipe to make sure there is enough for the following week. It also freezes well and is awesome with pork! Truly a 5 star recipe!

petie1
from Marietta, GA
/ 11.03.2016

flag if inappropriate

I don't usually write recipe reviews, but I just have to say something about this cranberry sauce. I first made this recipe for Thanksgiving in 2009. It was such a hit, I had to run out to the store the next day for more cranberries as we wanted more to go with leftovers and we ate it all on Thanksgiving! I have made it every year since, but now buy extra ingredients and make more. It is without a doubt the best cranberry sauce I have ever had. You'll never go back to canned stuff again!!

PatH822
from Bound Brook, NJ
/ 05.31.2016

flag if inappropriate

I've been making this for Thanksgiving for the past several years and everyone loves it! It is probably my favorite thing on the Thanksgiving table.

tlevy80
from Silver Spring, MD
/ 11.27.2015

flag if inappropriate

Been eying this recipe for years and finally made it this past Thanksgiving. Made it ahead to let the flavors meld. I was a little surprised at the blue ribbon status of this one: I did like the smokiness, but agree with another that it is *seriously* acidic - and I love acid! Of course that cuts the richness of the other Thanksgiving dishes beautifully, so there's that, and our guests LOVED it. So maybe I'm the only one on the fence! But I love the dried apricot/cardamom cranberry sauce on BA so, so much that I may be too biased. I'd make it again just because everyone else loved it so.

pghgrl
from brooklyn, ny
/ 01.04.2015

flag if inappropriate

Made exactly as written & got raves.

A Cook
from Smoky Mountains, TN
/ 12.28.2014

flag if inappropriate

I have been making this exact recipe for years now and every time it's a big winner at the dinner table. Don't change a thing when you make this recipe!

bzaita
from NYC
/ 11.29.2014

flag if inappropriate

Lovely, deep flavor! I have made it twice and have had eager and enthusiastic comments from my husband and friends.

MayBritt
from Tucson, AZ
/ 11.26.2014

flag if inappropriate

Am I the only one that didn't love this recipe? I found it too acid with all the wine and vinegar. Tomorrow, I will recook it, adding a little more sugar and perhaps orange zest or ginger bits to give it more some depth. Meant to give 2-3 forks, but couldn't change rating.

A Cook
from Ft. Washington, PA
/ 11.04.2014

flag if inappropriate

I went to make it last night and found, to my dismay, that we didn't have any ruby port (I SWEAR it was on the shopping list!!), so I used Marsala instead and it was fine. The only other change I always make is to throw in a cinnamon stick with the rosemary. My family loves this sauce -- I've been making it ever since it first appeared in Bon Appetit and they won't eat anything else.

DWuerfel
from Belvedere, CA
/ 11.28.2013

flag if inappropriate

I found this recipe a couple years ago and love love love it. I've been making it every Thanksgiving, and I'm excited to do so today.